Protein-Packed Quinoa Bowl with Roasted Chickpeas and Lemon-Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Quinoa Bowl with Roasted Chickpeas and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Protein-Packed Quinoa Bowl with Roasted Chickpeas and Lemon-Herb Dressing

A vibrant and filling bowl that brings together nutty quinoa, crunchy roasted chickpeas, and a zesty lemon-herb dressing, all elevated by the rich protein boost from a whole egg, extra egg white, and Greek yogurt. Perfect for a satisfying, balanced meal any time of the day.

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NUTRITION

596kcal
Protein
33.9g
Fat
16.1g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1/2 cup roasted chickpeas (125g)

1 whole egg

1 egg white

1/4 cup nonfat Greek yogurt

1 tsp olive oil

2 tbsp fresh lemon juice

1/4 tsp garlic powder

2 tbsp mixed fresh herbs (parsley, cilantro)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the rinsed and drained chickpeas on a baking sheet, drizzle with a little olive oil, sprinkle with garlic powder, salt, and pepper, and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions if not pre-cooked.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, mixed herbs, salt, and pepper to create the lemon-herb dressing.

  • 4

    Lightly poach or hard-boil the whole egg and separately cook the egg white (or scramble the egg white in a nonstick pan until just set).

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, and placing the egg and egg white on top.

  • 6

    Drizzle the lemon-herb dressing over the bowl, and serve immediately.

Protein-Packed Quinoa Bowl with Roasted Chickpeas and Lemon-Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Quinoa Bowl with Roasted Chickpeas and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Protein-Packed Quinoa Bowl with Roasted Chickpeas and Lemon-Herb Dressing

A vibrant and filling bowl that brings together nutty quinoa, crunchy roasted chickpeas, and a zesty lemon-herb dressing, all elevated by the rich protein boost from a whole egg, extra egg white, and Greek yogurt. Perfect for a satisfying, balanced meal any time of the day.

NUTRITION

596kcal
Protein
33.9g
Fat
16.1g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1/2 cup roasted chickpeas (125g)

1 whole egg

1 egg white

1/4 cup nonfat Greek yogurt

1 tsp olive oil

2 tbsp fresh lemon juice

1/4 tsp garlic powder

2 tbsp mixed fresh herbs (parsley, cilantro)

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the rinsed and drained chickpeas on a baking sheet, drizzle with a little olive oil, sprinkle with garlic powder, salt, and pepper, and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa according to package instructions if not pre-cooked.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, mixed herbs, salt, and pepper to create the lemon-herb dressing.

  • 4

    Lightly poach or hard-boil the whole egg and separately cook the egg white (or scramble the egg white in a nonstick pan until just set).

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, and placing the egg and egg white on top.

  • 6

    Drizzle the lemon-herb dressing over the bowl, and serve immediately.